Actually fluffy, unbelievably easy to whip up and with 3 staple pantry ingredients, these flourless keto pancakes are an actual dream come true.
(Flourless!) Keto Pancakes 🥞
With just 3 ingredients!
My lupin flour pancakes might be one of the highest rated recipes by you guys, but they do require you to procure a not so common ingredient… and well, we’re on a quest this year to KISS (you know, keep it simple stupid). And so I wondered what would happen if I were to simply keto pancakes to the max.
As in make them flourless, because what is a keto ‘flour’ if not but a finely ground nut butter. Or perhaps better put, nut butter is essentially blended nut flour right?
Add some well whisked eggs and baking powder and you’ve got some surprisingly legit pancakes. In fact, they tick all the right boxes: fluffy, easy, tender and super duper yummy.
Though if you have it around, a drizzle of vanilla doesn’t hurt one bit- elevating the flavor profiles quite nicely. You know, per usual.
The nut butter
Thus far I’ve whipped up these keto pancakes using salted (vip!)* smooth peanut butter and almond butter. I used the Trader Joe’s brand as its what I had around, but any ‘natural’ nut butter should work the charm (needless to say, let me know if anything is an absolute fail in the comments, pretty please).
The peanut butter did yield fluffier pancakes (and a slightly thicker batter), but I’m going to give them another go with a smoother almond butter soon (say Justins?).
*Now why salted, you may ask. Well, because it being pre-seasoned nice and thoroughly allows us to skip the step of guesstimating how much salt to add (and this is a lot more important than you might think given that we’re working with nuts and eggs, and no one likes bland pancakes).
Which brings me to, if the nut butter in your pantry is unsalted, no need to panic i.e. rush to the store. Just add a very generous pinch (scant 1/4 tsp) and give everything an extra whisk.
Oh and before I forget! These actually cook like regular pancakes (!!). As in the batter is pourable, spreads nicely, they bubble up when ready to flip, and have a lovely golden hue.
Told you, the stuff of dreams :).
As mentioned, I’ve found these guys come out a tad bit fluffier using peanut butter vs almond butter (experiments with any and all nut butters coming right up! 🕵️).
But feel free to play around with the amount of nut butter you add per batch by +/- 2 teaspoons for fluffier or lighter pancakes.
The (sugar free!) ‘maple syrup’
Be sure to serve them up with grass-fed butter and sugar free syrup (this allulose maple syrup is def my current favorite).
(Flourless!) 3-Ingredient Keto Pancakes
For the flourless keto pancakes
- 1 egg
- 1/4 teaspoon baking powder
- 2 tablespoons (salted!) almond butter peanut butter (or nut butter of.choice)*
- 'maple syrup' this stuff is the best (trust me!)
- Please note that each batch yields 3 small / 2 normal sized keto pancakes. Feel free to scale recipe using the buttons on the recipe card.
- Whisk the egg(s) thoroughly in a medium bowl until light and foamy (a min or two). Add in the baking powder and vanilla extract (if using). And if you like pancakes on the sweet side, nows the time to add in a tablespoon of your favorite sweetener.
- Whisk in your nut butter of choice until nice and smooth, the batter will be runny and that's ok! Though do note that I've found the texture does vary a bit depending which nut butter you use (say, its a tad thicker with peanut butter vs almond), so feel free to play around to get your preferred level of fluffiness (+/- 2 teaspoons of nut butter).
- Heat up a skillet or non stick pan over medium heat. Melt a small pad of butter (or cooking oil of choice) and pour in two scant tablespoons of batter per pancake.
- Cook over medium heat until it begins to bubble, flip and cook until lightly golden. I've found that these cook *a lot* quicker than your regular keto pancakes, so I suggest testing with one to ensure they stay super tender 'n moist.
- Serve right away with toppings of choice 🙂